So it may not have been beach weather and handkerchiefs were in short supply. But what a thrill it was to walk along the beautiful Saint-Lunaire sandy beaches, being one of handful of people enjoying the misty blues of the seascape and the promise of a fish meal on a terrace overlooking the sea.
But not before an overnight stay in Dinan. A medieval town on a hilltop which has many fine old buildings some as early as 13th century.
None of the hotels we stayed in Brittany did break the budget and each offered a personal touch. Especially at breakfast: weird and wonderful home cooked jams, complete with the runny strawberry as to prove that none were Bonne Maman's or a slice of home-make "far aux pruneaux" a thick crepe with dried prunes...hmm delicious.
Talking about crepes, the "inescapable" Breton's staple. The savoury pancake being made with farine de sarazzin -buckwheat flour- available in most English supermarkets....had I known...
The trick is to cook the pancake in salted butter and to make sure that you allow at least 1 hour for the mixture to rest before use.
The array of fillings defies the imagination, it would seem that a mischievous fairy whirls her wand over each menu whispering "longify" so that the list covers a whole page and any choice becomes right impossible so that reliance on Galette complète is a must
I was told that each breton household has their own basic galette recipe and though this seems quite ridiculous, I wold be incline to believe it so here is that I used a lunch time with my newly bought buckwheat flour.Buckwheat Galettes
will make 8 galettes
For the batter:
- 225 grams (7 ounces) buckwheat flour
- 2 eggs
- 500 ml (1/2 quart) milk
- 500 ml (1/2 quart) water
For the galettes:
- salted butter
For the topping
-grated hard cheese of your choice
-slivers of ham
-1 egg per galette
Step 1 : Prepare the dough.
Put the flour in a large mixing bowl and dig a little well in the center. Break the eggs in the well, and whisk them gradually into the flour in a circular motion. Pour the milk in slowly, whisking all the while. Add the water, still whisking.
Cover the mixing bowl with plastic wrap, and store in the fridge for at least two hours,
Step 2 : Make the galettes.
Take the bowl of dough out of the fridge. Whisk the galette dough again, as some of the flour will have settled at the bottom of the bowl.
If you're making several galettes in a row, preheat the oven to 150°C (300°F). This is where you'll keep the galettes warm while you make the others.
Heat up a large non-stick skillet over high heat. When it is very hot, put in a sliver of salted butter. When it is melted, but before it browns, spread the butter evenly on the surface of the skillet. Pour a ladleful of dough in the skillet, and swoop the skillet around so that the dough spreads out in a nice even circle. Let cook on medium-high heat for a few minutes, peeking underneath with a spatula from time to time to check on the cooking.
Flip the galette when it's nicely golden underneath,
Melt grated cheese and slivers of ham on the top, break an egg on the top, leave to melt and cook
Put the galette in a large baking dish or on a cookie sheet and into the oven to keep warm while you make the others.